INSTRUCTIONS

1. In a large bowl, whisk together the dry ingredients.
2. In a separate bowl, whisk together wet ingredients. Add the wet ingredients into the dry and whisk until the batter is smooth with no clumps. Fold in blueberries if using.
3. Preheat griddle to 350° or a frying pan over medium heat. Lightly butter the surface. Using 1/4 cup scoop, pour the batter onto the hot skillet. Cook for 3-4 minutes, or until bubbles start to form. Flip and cook another 2-3 minutes until cooked through and golden brown. Transfer to a wire rack so the bottoms do not get soggy from condensation that forms.
4. Repeat with remaining batter, making sure to butter the griddle or pan again before starting on the next batch.
5. For the blueberry compote, combine all ingredients in a small pot and simmer until thickened, stirring frequently.
6. Best served immediately with maple syrup, fruit, and more butter, or place in a 200° oven to keep warm until serving.

Freeze for later: once completely cooled, freeze on a tray then transfer to freezer bag. Freezing them on a tray or baking sheet first will keep them from freezing together. Defrost in a toaster on low.